Ramp Drop Biscuits

Biscuits are so neutral on their own that they make an awesome vehicle for the sweet, mild flavor of ramps. If your ramps are younger, earlier, skinnier little guys, you can thinly slice the bulb and add it right in. If not, use only the leaves (unless you want to caramelize the bulbs in a little butter first).

Notes: This recipe can easily be halved if you only want a few biscuits. Biscuits can also be frozen, unbaked, by scooping onto a lined baking sheet and allowing to freeze solid in the freezer. Frozen biscuits can then be stored in a plastic freezer bag for later use; just allow to thaw very slightly before baking and be sure to bake until done, even if it's for longer than the recipe says.

If your ramps have large bulbs, use only the leaves. Young, early ramps with very thin bulbs are best, though. And if you don't have a stand mixer, you can make these by hand with a pastry cutter and a large mixing bowl.

Procedures

1

Set a rack in center of oven. Preheat oven to 400°F. In bowl of a stand mixer, combine flour, baking soda, baking powder, sugar, and salt. Turn mixer on to low speed, then add butter and mix until butter is in pea-sized or smaller chunks, about 4 minutes. Add ramps, then drizzle in buttermilk. Once buttermilk is mostly absorbed, turn off mixer and carefully fold any stray flour or buttermilk into the dough with a rubber spatula.

2

Line a baking sheet with parchment or a silicone mat. Scoop biscuits into 1/2 cup mounds, leaving at least 2 inches between each biscuit on all sides. Brush with buttermilk and sprinkle with pepper. Bake for 15 minutes, then rotate pan, reduce heat to 350°F and bake for another 15-20 minutes, until lightly colored on top and firm to the touch, Allow to cool slightly before eating.

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About the Author

Pastry chef hailing from Maine. Married and working in Brooklyn. Took a little break behind a bar and recently back in action! Writing about original recipes and the kitchen counter-culture. Been creating crazy edibles since 2008 at VerySmallAnna.